Arabic coffee infusion based kombucha: Characterization and biological activity during fermentation, and in vivo toxicity

[Display omitted] •Fermented beverage produced using coffee infusion – Coffea arabica L.•5-Caffeoylquinic acid levels and antioxidant activity were not affected by fermentation time.•Fungicidal activity of coffee kombucha against pathogens of clinical importance.•Bactericidal activity of coffee komb...

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Bibliographic Details
Published in:	Food chemistry Vol. 412; p. 135556
Main Authors:	Ferreira de Miranda, Jeniffer, Martins Pereira Belo, Giulia, Silva de Lima, Laís, Alencar Silva, Kelly, Matsue Uekane, Thais, Gonçalves Martins Gonzalez, Alice, Naciuk Castelo Branco, Vanessa, Souza Pitangui, Nayla, Freitas Fernandes, Fabrício, Ribeiro Lima, Adriene
Format:	Journal Article
Language:	English
Published:	England Elsevier Ltd 30-06-2023
Subjects:	Antimicrobial effect Antioxidant activity Antioxidants - analysis Bacteria - genetics Bacteria - metabolism Beverages - analysis Coffea arabica L Coffee - metabolism Fermentation Fermented beverage Galleria mellonella Saccharomyces cerevisiae - metabolism Fermented beverage Coffea arabica L Galleria mellonella Antimicrobial effect Antioxidant activity
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Summary:	[Display omitted] •Fermented beverage produced using coffee infusion – Coffea arabica L.•5-Caffeoylquinic acid levels and antioxidant activity were not affected by fermentation time.•Fungicidal activity of coffee kombucha against pathogens of clinical importance.•Bactericidal activity of coffee kombucha against foodborne pathogens.•In vivo toxicity assessment of coffee infusions and kombuchas using G. mellonella. In this study, arabic coffee infusion was used to produce a fermented beverage known as kombucha. The physicochemical, antioxidant and antimicrobial activities, as well as in vivo toxicity were evaluate throughout 21 days of fermentation. Reduction in pH and sugar levels were observed throughout the fermentation period. There was no significant difference in the content of total phenolic compounds between the unfermented and fermented beverage, nor between the fermentation times, as well as in the antioxidant activity. The 5-caffeoylquinic acid was identified at all fermentation times evaluated, and no significant difference was observed regarding its concentration. It showed antibacterial and antifungal activity against all strains tested. No toxic effect of the beverages was observed in the in vivo model (Galleria mellonella) studied. These results demonstrated that coffee infusion is a possible alternative for kombucha production since the physicochemical changes prove the metabolic activity of Symbiotic Culture of Bacteria and Yeast.
ISSN:	0308-8146 1873-7072
DOI:	10.1016/j.foodchem.2023.135556